Contra Costa mayors cook up healthy fun

By Lou Fancher

Although Walnut Creek's "Mac and Cheese" minus the "Mac" was impressive, it was Antioch's charred chicken and stone fruit gazpacho that won the blue ribbon at the sixth annual Contra Costa Mayors' Healthy Cook-off. On a day when temperatures and three-grain tempeh boiled -- even without portable hot plates -- top chefs selected and assisted by city officials from Antioch, Clayton, Concord, Danville, Martinez, Moraga, Pleasant Hill, San Pablo and Walnut Creek competed in the "iron chef-style" event. Graduates of Mt. Diablo High School's Sustainable Hospitality Pathway program served as sous chefs, joining the friendly rivalry July 31, at Todos Santos Plaza, and furthering the outreach of Cindy Gershen's Wellness City Challenge. Danville's team of Mayor Robert Storer, and Esins and Rebels Chef Tim Perkins, and sous chef Diana Aguayo was the runner-up; and Pleasant Hill Mayor Timothy M. Flaherty, Chef Oscar El Aguila of El Aquila Mexican Cuisine, and sous chef Christian Torres placed third. Gershen, a well-known East Bay restaurateur, teacher and healthy-eating advocate, said each team had been given the same ingredients: chicken, tofu or tempeh, yogurt, various grains, extra virgin olive oil, and produce and herbs from the Pacific Coast Farmers' Market Association. Buzzing from station to station like a summer bee feasting on nectar, she provided colorful commentary ("It's tempeh [a soy product], instead of pasta, in the Mac and Cheese!") and significance ("Educating children is changing the way the next generation will live,") as the teams feverishly baked, grilled and charred to meet the six o'clock deadline. "We're trying to finish. I cut up things," Concord Mayor Tim Grayson said, describing his role. "I was the official stirrer." Tevy Sun, chef of Clayton's Sweet Bakery Café, was more focused on preparation than explanation. "There's no sugar, it's made from scratch." Sous chef Hector Medina said the experience was both grand and fleeting. "Learning to cook changed my life, but getting everything done at once was a blur." Under the Moraga tent, the atmosphere was cool. Councilman Mike Metcalf downplayed his culinary limitations and said, "If my wife knew I was cooking anything other than boiled water, she'd lose it." Unperturbed by his assistant's humor, Saint Mary's College Chef Gabriel Kinney of Sodexo Campus Services said his menu featured "flavors that speak to summertime." Sous Chef Carissa Urbina gave up soda, after learning in Gershen's class about the amount of sugar in her daily beverage. She and Walnut Creek Mayor Kristina Lawson assisted Sunol Ridge Chef Frank Jordan -- with Urbina deftly stirring the cheese sauce and Lawson offering what she called "quality control." Judges for the competition included Will Schaub, a biologist who, years ago, certified Gershen's first garden for her Sunrise Cafe & Bakery; and Kish Rajan, director of the Governor's Office of Business and garden for her Sunrise Cafe & Bakery; and Kish Rajan, director of the Governor's Office of Business and Economic Development for the state of California, and a former Walnut Creek councilman. "I've seen tremendous traction in the farm-to-fork movement and awareness of the agricultural corridor with local produce throughout (the county)," Schaub said. "We're here to improve the economy," Rajan said. "I've followed Cindy for years and it's wonderful to see community and healthy food coming together. The best economic sector for growth in this area centers on agriculture and food production." Rajan said he had prepared for the judging by restricting his intake earlier in the day. Although he admires hot dog speed-eating champion Joey Chestnut, he planned to "eat a lot, but not fast." Judges' five-point criteria included healthiness, taste, creativity, presentation and "overall." After an hour of tasting, the Antioch team of Councilman Tony Tiscareno, Chef Jonathan Hork of Lone Tree Golf and Event Center, and sous chef Esperanza Ramirez were the overall winners, with top scores for presentation and creativity. "The polenta with poblano chili peppers: that's one I'll remember," Tiscareno said, perhaps explaining the victory. Danville's team of Mayor Robert Storer, and Esins and Rebels Chef Tim Perkins, and sous chef Diana Aguayo captured healthiness and taste titles for their "Chicken Under a Brick" and "Quinoa Cakes." Pleasant Hill came in third with a cornucopia of produce-laden dishes created by Chef Oscar El Aguila of El Aquila Mexican Cuisine, assisted by Mayor Timothy M. Flaherty and sous chef Christian Torres. Pamela Singh, executive director of Wellness City Challenge, said having city leaders "supporting the model of eating healthy meals made with locally produced or grown ingredients" was vitally important. The three top winners will head for a showdown with three finalists from Alameda County in October.

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